- ¼ cup extra virgin olive oil
- 8 garlic cloves, finely chopped
- 1 ½ pounds of assorted mushrooms, cleaned and sliced ¼-inch thick(about 6 cups)
- Freshly ground black pepper
- 8 fresh sage leaves, chopped
- 1 pound spaghetti
- 1 cup vegetable stock or pasta cooking water
- ¼ cup chopped fresh Italian parsley
- 1 cup freshly grated Parmigiano-Reggiano cheese
1. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
2. Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add as many of the mushrooms as will fit comfortably into the skillet. Season lightly with salt and pepper and toss in the sage. Add the remaining mushrooms as the mushrooms in the skillet wilt and make room. Cook, stirring and tossing frequently until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you’ll have to wait for that liquid to boil off before the mushrooms begin to brown.)
Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
3. Add the stock to the browned mushrooms, bring to a boil and lower the heat so the sauce is at a lively simmer. Cook until the liquid is reduced by about half, about 5 minutes.
4. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Toss in the parsley, bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce. Check the seasoning, adding salt and pepper if necessary. Remove the pot from the heat, stir in the cheese and serve immediately in warm bowls.
From here: http://www.winemag.com/recipe/spaghetti-ai-funghi-spaghetti-with-mushrooms-garlic-and-parsley/
1. Adjust oven rack to the middle position and heat oven to 300 degrees. Season the roast generously with salt and pepper.
2. In a dutch oven or stock pot heat 2 tablespoons of oil on medium high heat. Brown all sides of the roast about 8-10 minutes in total time. Remove the roast from the pot to a plate.
3. Reduce the heat to medium, add chopped onions, celery, garlic or any of your favorite seasonings, stirring, until beginning to brown, 5-6 minutes.
Stir in a 1/4 cup of liquid (such as beef or chicken broth, red wine, soup, canned tomatoes, water or any combination of these) scraping the bottom of pan with spoon to loosen browned bits.
Return roast back to pot and add enough liquid to come halfway up the side of the roast. Cover with lid, bring to a simmer over medium heat and then transfer pot to the oven.
4. Cook, turning the roast every 30-40 minutes for 3-4 hours, until fully tender and a meat fork slices easily in and out of the meat. The last 30-45 minutes of cooking, small potatoes, sliced carrots or sliced parsnips can be added if desired.
5. Transfer the roast from the pot, tent with tinfoil 15-20 minutes before carving into ½ inch slices. Allow liquid in pot to settle about 5 minutes and skim fat off the surface with a wide spoon.
Season with salt, pepper or ¼ cup of dry red wine if desired and boil for 5 minutes. Use a slotted spoon to remove vegetables and pour sauce over the meat.
2 lb fresh PEI Mussels
1 small onion, chopped fine
2 cloves of garlic, minced
2 tbsp oil
1 cup white wine or chicken broth
2 tbsp parsley, chopped
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- In a large saucepan, sauté onion and garlic in oil.
- Add fresh PEI Mussels and wine or broth.
- Cover and cook for 5-7 minutes or until the shells open.
- Serve garnished with parsley
Recipe from here: http://peimussel.com/recipes/quick-easy/14-Island-Steamed-Mussels
I only had this and an apple for supper last night.
It was not very filling. I needed some bread, maybe cheese.
Steaming with wine leaves things very light.
From Junior at Mike’s Fish:
1) Marinate fillet in beer for 20 minutes. He recommended half a can of beer and drinking the other half.
2) Season flour with salt and pepper. Maybe add in some cornmeal.
3) Fry the fillet in lots of oil for three minutes a side.
This is simple and it works very well.
- 1/4 cup of flour
- 1/8 cup of cornmeal
- 1 teaspoon of fish seasoning
- Fry for 5 minutes on each side
Manny’s brother-in-law made grilled great ribs.
He used a very simple rub: Salt, Garlic and Parsley.
Similar to this one:
The blade comes from the heavily exercised chuck and although having great flavor this is not a steak you want to bring home and just throw directly on the grill, the outcome will be a tough and chewy.
Marinating with a tenderizing marinade is an option if you want to grill this steak outdoors, pan-sear or broil indoors, however braising or simmering is the best method to cook a blade, in liquid using low heat in a covered pan.
The blade because of its fatty and unappealing appearance, sitting among other cuts in the meat counter is often overlooked, but this flavorful, economical cut can be very tasty and tender with the correct cooking method.
The blade offers intense beef flavor and are cheap compared to cuts from the loin and rib, if cooked properly they can be just as good as the premium cuts.
- Blade steak
- Beef broth
- Salt and Pepper
- Season the steak with salt and pepper to taste and add any of your favorite seasoning.
- Heat 2 tablespoons of oil in a deep skillet to medium high if you wish to cook stove top. Another option is to heat a lightly oiled dutch oven, or stock pot, beginning on the stove on medium high and later transporting to the oven.
- When the oil has heated up, about 3 minutes, add the steak and sear 2-3 minutes on each side until nicely browned.
- You can add slices of onion, garlic, peppers etc. if desired with the steak during the searing process.
- Add enough liquid (such as beef broth, chicken broth, canned soup, canned tomatoes, red wine, water or any combination) to just cover the steak.
- Bring liquid to a boil on medium high heat, then quickly reduce to low heat to maintain a slow simmer.
- Don’t boil, this will toughen rather than tenderize the beef. Keep lid on tight and don’t lift unnecessarily, no need to turn steak and simmer 75-90 minutes until fork tender.
- If you are using a dutch oven or stockpot, preheat oven to 300 degrees, and once liquid is simmering, transfer pot with lid, to oven for 75-90 minutes until fork tender. This is a great chuck steak recipe.
I went with the pot method, adding garlic, onions and peppers. I added a can of beef broth and added Baco Noir. It was okay but not amazing. I need to try again, probably without the onions and peppers.